View Artikel Ilmiah
Kembali| NIM (Student Number) | D1B017018 |
|---|---|
| Nama Mahasiswa | MAHARANI AJENG PRAMESTI |
| Judul Artikel | VISKOSITAS DAN pH YOGURT DENGAN PERSENTASE PENAMBAHAN EKSTRAK CENGKEH (Syzygium aromaticum) YANG BERBEDA |
| Abstrak | Penelitian bertujuan untuk mengetahui pengaruh persentase penambahan ekstrak cengkeh terhadap viskositas dan pH yogurt. Materi penelitian yang digunakan 10 liter susu sapi, kultur starter komersial (Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophillus), susu skim, aquades, buffer dan cengkeh. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap dengan 4 perlakuan 5 ulangan.Peubah yang diukur adalah viskositas dan pH. Perlakuan yang diberikan yaitu P0 : Yogurt tanpa penambahan ekstrak cengkeh, P1 : Yogurt dengan penambahan ekstrak cengkeh 5%, P2 : Yogurt dengan penambahan ekstrak cengkeh 10%, P3: Yogurt dengan penambahan ekstrak cengkeh 15%. Hasil Penelitian menunjukan bahwa penambahan ekstrak cengkeh berpengaruh tidak nyata (P > 0,05) terhadap viskositas dan pH yogurt. Rataan viskositas pada setiap perlakuan yaitu P0 = 119,25cp ± 9,83; P1= 116,91cp ± 13,07; P2 = 119,16cp ± 12,32; P3 = 132,59cp ± 17,20. Rataan pH pada setiap perlakuan yaitu P0 = 4,49 ± 0,60; P1 = 4,38 ± 0,15; P2 = 4,35 ±0,09; P3= 4,32± 0,10. Kesimpulan yang dapat diambil adalah semakin tinggi persentase penambahan ekstrak cengkeh pada pembuatan yogurt menghasilkan viskositas dan nilai pH yang relatif sama. |
| Abstrak (Inggris) | The study aimed to determine the effect of the percentage of addition of different clove extracts on viscosity and pH of yoghurt. The research material used 10 liters of cow's milk, commercial starter culture (Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophillus), skim milk, aquades, buffer and clove.The research method used is the experimental method using a completely randomized design with 4 treatments 5 replications. The variables measured are viscosity and pH. The treatment given is P0: Yoghurt without the addition of clove extract, P1: Yoghurt with the addition of 5% clove extract, P2: Yoghurt with the addition of 10% clove extract, P3: Yogurt with the addition of 15% clove extract.The results showed that the addition of clove extract had no significant effect on the viscosity and pH of yoghurt. The average viscosity for each treatment P0 = 119,25cp ± 9,83; P1= 116,91cp ± 13,07; P2 = 119,16cp ± 12,32 ; P3 = 132,59cp ± 17,20. The average pH for each treatment was P0 = 4,49 ± 0,60; P1 = 4,38 ± 0,15; P2 = 4,35 ±0,09; P3= 4,32 ± 0,10. The conclusion that can be drawn from the results of this study is thatthe higher the percentage of the addition of clove extract in making yoghurt produces a relatively similar viscosity and pH value. |
| Kata Kunci | Viskositas, pH, Cengkeh, Yogurt |
| Nama Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
| Nama Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
| Tahun | 2019 |
| Jumlah Halaman | 6 |
Page generated in 0.0747 seconds.